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Orecchiette with Broccoli in Garlic Oil
package (12 oz) orecchiette (tiny disk) pasta (about 4 cups)
bag (12 oz) Fresh broccoli florets
cup olive oil
cloves garlic, thinly sliced
teaspoon crushed red pepper flakes
tablespoons finely chopped fresh Italian (flat-leaf) parsley
In 4- to 5-quart Dutch oven, cook pasta as directed on package, adding broccoli during last 3 minutes of cooking time. Drain and return to Dutch oven.
Meanwhile, in 1-quart saucepan, mix oil, garlic, salt and pepper flakes. Cook over medium-low heat 6 minutes, stirring often, until garlic is golden. Add garlic oil and parsley to pasta and broccoli; toss until well coated.
If you can’t find orecchiette pasta, bow-tie (farfalle) works equally well.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1 1/2 Starch; 1/2 Vegetable; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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